Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani) (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 lb Boneless, skinless chicken thighs-cut into 1-inch cubes; 1/2 cup Plain Yogurt; 1 tbsp Ginger-garlic paste; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1/2 tsp Red chili powder; 1 tsp Salt; 2 tbsp Vegetable oil; 1 medium Onion-finely chopped; 1 tbsp Ginger-garlic paste; 1 (14.5 oz) can Diced tomatoes-undrained; 1 cup Heavy cream; 2 tbsp Butter; 1 tsp Garam masala; 1/2 tsp Kasuri methi (dried fenugreek leaves)-crushed; 1/4 tsp Red chili powder (optional); 1/2 tsp Salt; 1/4 tsp Sugar

⏱1h

👥6 servings

🔥550 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified version of classic Butter Chicken, perfect for busy weeknights.

1 lb Boneless, skinless chicken thighs-cut into 1-inch cubes

1/2 cup Plain Yogurt

1 tbsp Ginger-garlic paste

1 tsp Garam masala

1/2 tsp Turmeric powder

See all 18 ingredients ↓

(0 reviews)

⏱1h

👥6 servings

🔥550 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified version of classic Butter Chicken, perfect for busy weeknights.

#butter chicken #indian #easy #chicken recipe

Instructions

In a bowl, combine all Chicken Marinade ingredients. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
Add ginger-garlic paste and sauté for another minute until fragrant.
Stir in the canned diced tomatoes, garam masala, red chili powder (if using), salt, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
While the sauce simmers, heat a separate skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
Add the cooked chicken to the simmering sauce. Stir in the heavy cream, butter, and crushed kasuri methi. Simmer for another 5 minutes, allowing the flavors to meld.
Serve hot with rice or naan bread. Garnish with fresh cilantro, if desired.

Ingredients

Chicken Marinade
1 lb 450 g Boneless, skinless chicken thighs-cut into 1-inch cubes
1/2 cup 120 g Plain Yogurt
1 tbsp 15 mL Ginger-garlic paste
1 tsp 5 mL Garam masala
1/2 tsp 2.5 mL Turmeric powder
1/2 tsp 2.5 mL Red chili powder
1 tsp 5 mL Salt
Sauce
2 tbsp 30 mL Vegetable oil
1 medium 1 medium Onion-finely chopped
1 tbsp 15 mL Ginger-garlic paste
1 (14.5 oz) can 411 g Diced tomatoes-undrained
1 cup 240 mL Heavy cream
2 tbsp 30 g Butter
1 tsp 5 mL Garam masala
1/2 tsp 2.5 mL Kasuri methi (dried fenugreek leaves)-crushed
1/4 tsp 1.25 mL Red chili powder (optional)
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Sugar

Equipment

Large Bowl
Large Pot or Dutch Oven
Skillet

Instructions

In a bowl, combine all Chicken Marinade ingredients. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
Add ginger-garlic paste and sauté for another minute until fragrant.
Stir in the canned diced tomatoes, garam masala, red chili powder (if using), salt, and sugar. Bring to a simmer and cook for 10 minutes, stirring occasionally.
While the sauce simmers, heat a separate skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
Add the cooked chicken to the simmering sauce. Stir in the heavy cream, butter, and crushed kasuri methi. Simmer for another 5 minutes, allowing the flavors to meld.
Serve hot with rice or naan bread. Garnish with fresh cilantro, if desired.

Nutrition per serving

Calories 550